Funeral Potatoes with Ham is crowd-pleasing, delicious comfort food. The filling is rich and creamy and the whole thing is topped off with a buttery and crunchy corn flake topping.
Great Holiday Side
These Funeral Potatoes make a great casserole for Thanksgiving, when you can’t possibly have too many casseroles. And this recipe is also a great way to use up leftover Easter ham.
What Are Funeral Potatoes
Never heard of Funeral Potatoes? It is a casserole made from diced potatoes or hash browns that is popular in Idaho and Utah and is often served at family gatherings following funerals. The topping can vary but it is usually crushed corn flakes, which I have used, or crushed potato chips. We tend to have a box Corn Flakes lingering in the pantry, but not potato chips. They get eaten up right away. 🙂
I like the slight sweetness the cornflakes give. It contrasts well with the cheesy, salty filling.
There’s a huge amount of sour cream, making this casserole potato and sour cream nirvana. It is so incredibly rich and filling, you really can’t eat a whole lot of it so one casserole will feed quite a few people. To flavor the casserole up some, I like to add about 1 1/2 teaspoons of the powdered ranch dressing mix that comes in a little packet. I use Hidden Valley Ranch. You can use the leftover ranch mix to make salad dressing or to mix into mashed potatoes or double stuffed potatoes.
Variations
The ham adds flavor and makes it feel a little like a main dish casserole, but you can leave it out. My daughter is vegetarian so I only mix ham into one side of it.
You could also add broccoli or peas instead of the ham or in addition.
For all of Spicy Southern Kitchen’s side dish recipes go HERE.
More Holiday Casseroles
- Southern Broccoli Casserole
- Crock Pot Sweet Potato Casserole
- Butternut Squash Casserole
- Pineapple Casserole
Funeral Potatoes with Ham
Ingredients
- 1/4 cup butter
- 1 small onion,, diced
- 1 can condensed cream of mushroom soup
- 1 (16-ounce) container sour cream
- 1/4 cup milk
- 1 (30-ounce) package frozen hash browns,, defrosted
- 2 cups shredded sharp cheddar cheese
- 8 ounces ham,, diced
- 1 1/2 teaspoons dry Ranch mix,, I use Hidden Valley Ranch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- dash of hot sauce
- 1 1/2 cups Corn Flakes,, crushed
- 2 tablespoons butter,, melted
Instructions
- Preheat oven to 350 degrees and lightly grease a 13 x 9-inch baking dish.
- Melt butter in a skillet over medium heat. Add onion and cook until beginning to soften, about 3 to 4 minutes. Remove from heat.
- In a large bowl, mix together all ingredients (including onions), except Corn Flakes and melted butter.
- Transfer mixture to prepared baking dish.
- In a small bowl, mix together crushed Corn Flakes and melted butter. Sprinkle on top of casserole.
- Bake for 45 to 55 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published November 23, 2014.
I love this so much! I’m making it tonight but I’m going to try the ranch with it because that sounds really good! The only thing I do different is I use cream of chicken instead of mushroom because my husband hates mushrooms!
How could I keep this frozen as a meal prep option? Can I make it without baking it and keep it frozen and do the 350 at 45 minutes?
How would I use the bottled dressing in this recipe?
This casserole looks so good! however, how can it be made without the cheese? Thank you.
You leave the cheese out.
marvelous! perfect answer that made me literally lol
What size cream of mushroom soup, 10.5 or 26 oz?
10.5 ounce cream of mushroom
THANK YOU
Oh my! These look amazing!! I love that corn flakes crunchy topping! And I love that blue serving dish you have. It’s beautiful!!
Definitely in the mood for baked potatoes right now, this dish looks incredibly hearty and comforting!
I bet this would be great with some sweet corn bread as a topping, I do that with my tuna casserole. Love your recipes…I am constantly looking for different casseroles.
That sounds really good Ginger. Will have to try it sometime on the funeral potatoes and you’ve reminded me that I haven’t cooked tuna noodle casserole in ages!
My grandma used to make these all time for Thanksgiving! Perfect comfort food!
Wow! These are such total comfort food! I love the topping.